Singapore’s dining scene welcomes Wenzhou Mansion, the city’s first restaurant dedicated exclusively to Wenzhou cuisine. Located along Tanjong Pagar Road, the elegant restaurant introduces diners to the delicate flavours and seafood-driven traditions of Jiangsu-Zhejiang cuisine under the guidance of heritage chef Li Chuhua.
We began the experience with several cold starters that highlight the refreshing flavours typical of Wenzhou cuisine.
Read more: Wenzhou Mansion Singapore: First Jiangsu-Zhejiang Fine Dining Restaurant Dedicated to Wenzhou Cuisine
Sliced Wenzhou Kailan 温州芥兰片
The Sliced Wenzhou Kailan was an intriguing opener. While it resembles cucumber slices at first glance, the dish is made from the stem of kailan. Lightly pickled in a sweet-and-sour marinade, the crisp texture and balanced acidity made it a refreshing start to the meal.
Shredded Chicken with Jellyfish 海蜇手撕鸡
The Shredded Chicken with Jellyfish combines tender shredded chicken with crunchy jellyfish, creating a delightful contrast in texture. Light, refreshing and high in protein, the dish reflects the coastal food culture where ingredients from land and sea come together harmoniously. I would say it was simply addictive.
Coriander with Sakura Shrimp 樱花虾皮拌香菜
The Coriander with Sakura Shrimp presents a bright, aromatic combination of fresh coriander and sweet sakura shrimp. Light and refreshing, it works well as a palate cleanser. Surprisingly, even my friend who normally dislikes coriander found this dish enjoyable.
Raw Marinated Wenzhou Swimming Crab 温州江蟹生
One of the signatures of Wenzhou cuisine is its raw marination technique, showcased in the Raw Marinated Wenzhou Swimming Crab. Often described as the “ice cream of the sea”, the crab flesh is delicate, tender and refreshingly chilled. Marinated in the restaurant’s house blend of sauces and spices, the result is a beautifully balanced dish that offers a different interpretation from Teochew or Korean raw crab preparations.
Duck Tongue & Fish Cake Platter 温州鸭舌拼鱼饼
The Duck Tongue & Fish Cake Platter features two traditional delicacies. The fish cake, made with minced East China Sea fish and pork fat, has a pleasantly springy texture. Meanwhile, the duck tongues are braised and sun-dried, delivering a savoury soy-infused flavour. Interestingly, “duck tongue” in the Wenzhou dialect sounds similar to a phrase meaning prosperity, making it a popular auspicious dish at banquets.
Wenzhou Fish Ball & Pork Wonton Soup 温州鱼丸肉燕汤
The Wenzhou Fish Ball & Pork Wonton Soup highlights the traditional pounding technique used to create its fish balls. Unlike the round versions commonly seen locally, the Wenzhou-style fish balls are irregular and elongated with a springy texture. Paired with delicate pork dumplings reminiscent of fish skin dumplings, this comforting dish was a crowd favourite for the night.
Large East China Sea Yellow Croaker with Scallion Oil 葱油东海特大黄鱼
Considered the “gold of the sea,” the Large East China Sea Yellow Croaker is one of the restaurant’s signature dishes. The fish is gently steamed to preserve its natural sweetness and finished with fragrant scallion oil, which enhances the delicate, silky flesh.
Home-style Braised Mantis Shrimp with Shredded Radish 家烧虾姑萝卜丝
The Home-style Braised Mantis Shrimp with Shredded Radish delivers comforting flavours reminiscent of home-style cooking. The savoury sauce seeps beautifully into the shredded radish, making it a simple yet addictive dish.
Steamed Roe Crab with Minced Pork and Pumpkin 南瓜肉饼蒸青膏蟹
A luxurious highlight, the Steamed Roe Crab with Minced Pork and Pumpkin arrives with claypot rice. As the crab steams, its seafood juices mingle with the richness of Iberico pork, infusing the soft pumpkin beneath with layers of flavour. Mixing everything with the rice creates a deeply satisfying bowl.
Crispy Baby Roasted Duck with Peppercorn 大红袍花椒小乳鸭
The Crispy Baby Roasted Duck with Peppercorn is a dish that many diners rave about. Prepared using a technique similar to roasted pigeon, the duck has crispy skin with juicy meat inside, complemented by the subtle numbing fragrance of Da Hong Pao peppercorn. While the texture was enjoyable, I felt the duck meat could benefit from slightly stronger seasoning for a more robust flavour.
Pea Shoots with Seaweed in Superior Broth 紫菜上汤豌豆苗
The Pea Shoots with Seaweed in Superior Broth is a beautifully balanced vegetable dish. The briny sweetness of seaweed complements the tender pea shoots, creating a light yet flavourful combination.
Wenzhou Stir-fried Rice Noodles 温州炒粉干
The Wenzhou Stir-fried Rice Noodles feature soft vermicelli that absorb the savoury flavours of the ingredients. Comforting and satisfying, this dish rounds off the savoury portion of the meal nicely.
Glutinous Rice Balls with Water Chestnut Dessert 汤圆马蹄爽
To end the meal, the Glutinous Rice Balls with Water Chestnut Dessert offers a refreshing sweetness. The crisp water chestnuts contrast with the chewy tangyuan, leaving a light and pleasant finish.
Overall, Wenzhou Mansion offers a rare opportunity to explore a regional Chinese cuisine that is still relatively unfamiliar in Singapore. The focus on fresh seafood, refined flavours and traditional techniques makes it an intriguing destination for diners interested in discovering new culinary traditions.
While the prices lean towards the premium side, visiting with a group allows you to sample a wider range of dishes and appreciate the diversity of Wenzhou cuisine. For lovers of Chinese regional gastronomy, Wenzhou Mansion provides a refined and educational dining experience that highlights the depth of Jiangsu-Zhejiang culinary heritage.
Wenzhou Mansion
60, 62, 64 Tanjong Pagar Road
Singapore 088481
Tel: +65 9697 1668
Opening Hours
Daily: 11:30am – 2:30pm
5:30pm – 10:00pm
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